Florentine Cannoli
Serves 1
Directions
- 1Add butter, brown sugar, and honey into a pan.
- 2Whisk the mixture until combined and smooth.
- 3Drop spoonfuls of the mixture onto a parchment-lined baking sheet.
- 4Bake the cookies until golden brown.
- 5Once out of the oven, remove a cookie and roll it around a cannoli mold to shape it.
- 6Allow the shaped shells to cool on a wire rack.
- 7Combine drained ricotta, powdered sugar, vanilla, orange zest, and mini chocolate chips in a bowl.
- 8Mix the filling until it's well combined.
- 9Pipe the filling into the cooled Florentine shells.
- 10Coat each end of the filled cannoli in finely chopped pistachios or mini chocolate chips.
Ingredients
- butter
- brown sugar
- honey
- ricotta
- powdered sugar
- vanilla extract
- orange zest
- mini chocolate chips
- finely chopped pistachios
Equipment
ovenbaking sheetwhiskspooncannoli moldcooling rackspatulamixing bowlpiping bagplate
Tips
- If the cookies start to harden up too quickly, just pop them back in the oven for a few seconds to make them pliable again.
- The most important step for the cannoli filling is draining the ricotta to remove as much moisture as possible, which will keep the filling thick and easy to pipe, and prevent the florentines from losing their crispness.
- You can make the shells and the filling ahead of time, then pipe in the filling an hour or so before serving.
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